Caramel Croissant Pudding

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Caramel croissant pudding

It's a sweet caramelly version of a bread and butter pudding, the milky caramel soaking into the croissants on the bottom side leaving the topping lovely and crunchy with sugar. Nigella suggests that this feeds 2 greedy people. I'd say that for dessert this would feed 4 greedy people but perhaps she means as a main. If anyone would suggest eating this as a main, it's Nigella. Which is why of course we love her.

Caramel croissant pudding

Caramel Croissant Pudding

Serves 2 greedy people

  • 2 stale croissants (I used 3 fresh croissants)
  • 100g caster sugar
  • 2 x 15ml tbsp water
  • 125ml double cream
  • 125ml full-fat milk
  • 2 x 15ml tbsp bourbon (I used scotch)
  • 2 eggs, beaten

Step 1 - Preheat the oven to 180C/Gas 4.

Caramel croissant pudding

Step 2 - Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml.

Step 3 - Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

Step 4 - Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

Caramel croissant pudding

5 Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat (there was a large lump of toffee which took about 5-8 minutes to whisk and dissolve away). Take off the heat and, still whisking, add the beaten eggs. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale (as my croissants were fresh, I skipped the steeping).

6 Place in the oven for 20 minutes and prepare to swoon.

Recipes by Nigella Lawson from Nigella Express

Caramel croissant pudding